Pork Medallions with Olive Caper Sauce

Instructions

1. Cut the pork crosswise into 8 pieces. Place each pork piece between 2 sheets of wax paper; pound to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with pepper.
2. Place the flour in a shallow bowl. Dredge the pork in flour, turning to coat; shake off excess.
3. Heat ½ tablespoon of olive oil in medium nonstick skillet over medium-high heat. Add half of the pork; cook 2 minutes on each side or until pork is done. Remove the pork from the pan; keep warm. Repeat the procedure with the remaining oil and pork.
4. Add the wine and broth to the pan, and bring to a boil, scraping pan to loosen browned bits. Stir in the olives and capers; cook 4 minutes or until slightly thick. Serve the sauce over the pork.